Chef Antonia Lofaso's is here to make a cheeseburger with a twist.
- 2 Brioche Buns
- 2 slices American Cheese
- 1 cup loosely packed arugula
- 4 oz ground short rib
- 4 oz ground brisket
- 8 oz ground chuck
- 2 cups mayonnaise
- ¼ cup chopped shallots (small dice or brunois)
- ¼ cup chopped Dill
- 1 Lemon juiced
- Salt to taste
- 4 roma tomatoes
- 1 tbsp chopped garlic
- 4 sprigs thyme
- 1 cup olive oil
- 3 yellow onion thinly sliced
- ½ pound butter
- Salt and pepper to taste
- Toast Buns (either on grill or in oven)
- Combine all ingredients together
- Weigh out to balls to 8 oz
- Shape the balls into a patty
- Season both sides with salt and pepper
- Place on grill high heat
- Once the burgers are flipped place 1 slice of American cheese on each patty
- Cook to desired temperature
Dill Shallot Aioli:
- Combine all ingredients and mix thoroughly
- Peel and seed 4 Roma tomatoes
- Score bottom tomatoes with an “x”
- Place tomatoes in boiling water
- Cook for 20 seconds
- Immediately put tomatoes in ice water
- Will be able to peel skin off gently with your hands
- Cut in half and remove seeds
- When tomatoes are peeled spread out on cookie sheet
- Sprinkle tomatoes with chopped garlic
- Place a sprig of thyme on each tomato
- Heavily coat with olive oil
- Place in 350˚F degree oven cook for 12 minutes
- Place onions, butter in a medium sauté pan on low to medium heat.
- Allow onions to cook down, releasing all the liquid and stirring occasionally, (this will take some time) for about 10-15 minutes.
- Onions will begin to brown, add the salt at this point and continue stirring until the onions are a beautiful caramel color.
- Generously spread Dill Shallot Aioli on both sides of the toasted brioche bun
- Place hamburger patty on the bottom bun
- On top of the hamburger patty place 2 confit roma tomatoes
- Caramelized onions go on top of the tomatoes
- Place arugula that was seasoned with salt
- Create the perfect burger by finishing it with the top bun
A mouth-watering recipe from Chef Ellie Krieger.
- 2 teaspoons olive oil
- 2 scallions, thinly sliced, green and white parts
- 2 cups lightly packed baby spinach leaves, coarsely chopped
- ¼ cup crumbled feta cheese
- 1 tablespoon chopped fresh dill, or 1 teaspoon dried
- ¼ teaspoon freshly ground black pepper
- 1 ¼ pound extra-lean or lean ground turkey breast
- ¼ teaspoon of salt
- Ingredients for Serving
- Cooking spray
- 4 whole-wheat pita pocket breads
- ½ cup Herbed Yogurt and Cucumber Dip (recipe follows)
- 1 cup shredded romaine lettuce
- 1 medium tomato, chopped
- 1 medium English cucumber, trimmed, unpeeled
- 1 ½ cups low-fat Greek yogurt
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh Italian parsley leaves
- 1 ½ tablespoons fresh lemon juice
- 2 small cloves of garlic, finely minced
- 1 teaspoon finely grated lemon zest
- ½ teaspoons salt
- 1/8 teaspoon freshly ground black pepper
- Heat the oil in a medium skillet over medium-high heat. Add the scallions and cook, stirring, until softened, about 2 minutes. Add the spinach and cook , stirring, until wilted, about 1 minute. Remove the pan from the heat. Stir in the feta cheese, dill, and [1/8] teaspoon of the pepper. If planning to freeze or refrigerate the burgers, allow the mixture to cool completely before making the patties.
- To make the patties, divide the turkey into 4 equal-size rounds. Make 2 equal-size patties out of each round so you have 8 patties total. Put 2 tablespoons of the spinach-feta mixture onto half of the patties. Top with the remaining patties working the turkey around the edges to seal the burgers closed. Season the burgers on both sides with the salt and remaining [1/8] teaspoon pepper. The burgers may be refrigerated or frozen at this stage.
- To continue, spray a nonstick grill pan with cooking spray and heat over medium-high heat, or prepare the grill. Grill until cooked through, about 5 minutes per side. Transfer the burgers to a plate.
- Place the pitas, in batches if necessary, on the grill or grill pan to toast, about 30 seconds per side. Slice the top [1/4] off of each pita and open to form a pocket. Spread about 2 tablespoons of the Herbed Yogurt and Cucumber Dip inside a pita, then place a burger into the pita along with about [1/4] cup of the lettuce and about 2 tablespoons of the tomato.
To Refrigerate and Serve:
Place the uncooked burgers in an airtight container in the refrigerator for up to 2 days. Allow to come to room temperature for 20 to 30 minutes before continuing with the “to continue” directions in the recipe.
To Freeze and Serve:
Wrap the uncooked burgers individually in plastic wrap or foil and place in a sealable plastic freezer bag. Freeze for up to 3 months.
Thaw in the refrigerator for 24 hours, then allow to come to room temperature for 20 to 30 minutes. Or, to thaw quickly, unwrap and place on a microwave-safe plate, cover with a splatter guard and thaw in the microwave on the defrost setting for about 6 minutes for one burger, turning once. One thawed, pat dry, then continue with the “to continue” directions in the recipe.
- Coarsely grate the cucumber on a box grater. Place it in a fine mesh strainer and strain for a minute or two, pressing out the liquid.
- In a medium bowl, stir together the grated cucumber, yogurt, oil, parsley, lemon juice, garlic, lemon zest, salt, and pepper.
The dip will keep in an airtight container in the refrigerator for up to 5 days. Give it a stir before serving. (Freezing is not recommended)
Samantha Harris is making vegetarian burgers packed with flavor.
- 1 sweet potato, peeled and chopped
- 1 pinch Himalayan or sea salt
- 2 tablespoons avocado oil
- ½ cup finely diced onion
- 1 (16-ounce) can black beans
- 1 cup cooked brown rice
- ⅛ cup panko bread crumbs
- 2 cloves garlic, minced
- ½ tablespoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon Himalayan or sea salt
- 3 tablespoons tamari
- 2 teaspoons vegan Worcestershire sauce
- Extra-virgin olive oil
- Preheat the oven to 425˚F.
- Mix sweet potato, pinch of salt, and 1 tablespoon avocado oil in a heatproof dish and roast 20-25 minutes, until sweet potatoes are tender.
- In a small saute pan, brown the onion on medium heat with 1 tablespoon avocado oil.
- In a food processor, combine all the rest of the ingredients, except for the olive oil, with the sweet potato and onion mixture and pulse. Be careful not to overmix. Let the mixture cool in the fridge for about an hour, then form into 6 (6-ounce) patties.
- Thinly coat the burgers on both sides with olive oil and brown them in a cast-iron skillet or saute pan on medium-high heat.
- Serve on sprouted whole grain buns topped with guacamole, fresh tomatoes, or salsa.
1. Georgia Peach Hot Dog
A sweet hot dog with Italian sausage and homemade relish.
- 1 Italian Sausage
- 1 Sesame Seed Bun
- 1 Sesame Seed Bun
- 2 tbs Toasted, Chopped Pecans
- ½ pound Red Onion, diced (~1 cup)
- Olive Oil for Sautéing
- 1 teaspoon Red Chili Flake
- 3 tablespoons Whole Grain or Dark Mustard
- ⅓ cup Honey
- 1/4 cup Red Wine Vinegar
- ¼ teaspoon Salt (plus more to taste)
- ½ teaspoon Fresh Ground Black Pepper (plus more to taste)
- 1 ½ pounds Semi-ripe or Ripe Peaches (~4-6)
- Peel and large-dice the peaches
- 3 cups total after peeling and cutting
- Grill sausage until cooked through and crisp on the outside.
- Warm bun on grill shelf while sausage is cooking.
- Place cooked sausage in bun. Top sausage with relish.
- Garnish with chopped, toasted pecans.
- Heat olive oil in pan, add onions and saute over medium heat until mostly translucent and tender (5-7 minutes). Season with salt while cooking.
- Add red chili flake and cook 1-2 minutes
- Add mustard, stir to combine, cook 1-2 minutes
- Add honey and vinegar, stir to combine, cook 2-3 minutes (until vinegar is not so pungent).
- Add peaches to liquid, stir to combine. Bring pot to boil, drop to medium simmer, cook until most of the liquid has cooked off and remainder is thick and syrupy (~35-40 minutes over medium-low heat). Season to taste with salt and pepper.
- Chill before using.
2. Grilled Cheese Hot Dog
A delicious hot dog with some cheesy ingredients.
- 1 Hot Dog Bun
- 1 Hot Dog
- 4 slices Cheddar
- Tomato Soup Ketchup (tomato soup)
- Chopped Scallions
- Heat grill to medium-high.
- Make diagonal incisions along the length of the hot dog. Place hot dog on grill and cook to desired doneness.
- While hot dog is cooking, brush inside of hot dog bun with butter and place face down on the grill (splaying the bun open). Cook bun until toasted on the inside. Brush outside with butter and flip, toasting the outside as well.
- While the outside of the bun is toasting, place two slices of cheddar cheese on the bun and close the grill lid so that it melts (1-2 minutes).
- When the cheese is melted, place the grilled hot dog on top, then layer on two more slices of cheddar cheese. Close the lid of the grill once again to melt the cheese.
- When cheese is all melted, remove hot dog from grill and brush with tomato soup ketchup.
- Garnish with chopped scallion and serve.
- Pour can of tomato soup into saucepan.
- Turn heat to medium-high, bring to boil.
- Simmer on medium for 20-25 minutes, until thick and reduced to ½-⅔ cup (stirring to prevent burning).
- Refrigerate until needed.
3. Rescue Dog Hot Dog
A fun hot dog that kids will love.
- 1 package Pillsbury French Bread Dough
- 4 Hot Dogs
- Olives, black beans, and other small food items to make the eyes and nose
- Heat oven to 350˚
- Cut dough into 4 equal portions
- Follow visual guide for either shape (download guide here)
- Bake dough for 25-30 minutes, until browned
The Dog Haus Grand Slam Hot Dog is a mouth-watering hot dog recipe from Würstmacher Adam Gertler. Enjoy this Summer classic for breakfast, brunch or lunch.
- 4 All beef hot dogs (or veggie, turkey or whatever you like)
- 4 Smoked bacon slices, cooked and held warm in 160°oven
- 20 Tater tots, fried or baked, held warm in 160° oven
- 12 Hawaiian rolls cut in sections of 3 so that 3 connected rolls make 1 bun
- 3T Butter, softened at room temperature
- 4 Eggs, cracked in individual bowls; yolks can be separated and replaced for perfect “bullseye” effect.
- Salt and pepper to top egg
- 2T Maple syrup
- 2T Sriracha sauce
- In a skillet over medium heat, cook hot dogs, turning occasionally until internal temperature of 160° is reached. Transfer to a warm oven awaiting assembly.
- Spread butter evenly over each Hawaiian “hot dog bun” on the “naked” side. In a non-stick pan over medium high heat cook Hawaiian rolls buttered side down until golden brown.
- In a non-stick pan, over medium high heat, cook eggs one at a time in 1 tsp. of melted butter until “sunny side up”, with the white fully cooked and the yolk runny. Transfer each egg to a sheet pan (lined with a silpat) and keep warm in the oven for assembly.
- Combine maple syrup and sriracha; set aside
- Place a hot dog in each bun.
- Set bacon alongside the hot dog.
- Line up 5 tots per dog and press lightly with the edge of a chef knife. Place line of tots on the dog
- Spread 1T of maple-sriracha along the tots
- Top with fried egg and sprinkle with salt and pepper.
Try these delicious sweet and spicy Summer chicken dinners that everyone will love.
Mom’s BBQ Chicken (Umma’s Dak Gogi)
- 1 ¼ cups soy sauce
- ½ cup packed dark brown sugar
- 6 scallions, thinly sliced on an angle
- 3 tablespoons rice vinegar
- 3 tablespoons maple syrup
- 2 tablespoons gochujang (Korean chile paste)
- 2 tablespoons toasted sesame oil
- 2 tablespoons grated peeled fresh ginger
- 2 tablespoons roasted sesame seeds
- 6 cloves garlic, grated or minced
- Pinch of kosher salt or sea salt
- Freshly ground black pepper
- 8 boneless skinless chicken thighs
- Vegetable oil, for grilling
- Doenjang Mayonnaise, for serving (recipe below)
- ½ cup mayonnaise, preferably Kewpie or a Korean brand
- 1 tablespoon Doenjang (Korean soybean paste)
- 4 tablespoons (½ stick) unsalted butter, at room temperature
- 1 tablespoon Doenjang (Korean soybean paste)
- ½ scallion, thinly sliced on an angle
- Vegetable oil, for grilling
- 4 ears corn, shucked
Mom’s BBQ Chicken:
- In a medium bowl, stir together the soy sauce, brown sugar, scallions, vinegar, maple syrup, chile paste, sesame oil, ginger, sesame seeds, garlic, salt, and a generous amount of pepper until the sugar has dissolved.
- Transfer 1 cup of the marinade to a container, cover, and refrigerate. Add the chicken to the bowl with the remaining marinade and toss to coat. Cover and let marinate in the refrigerator, tossing once or twice, for at least 4 hours or up to overnight.
- Before grilling, let the chicken come to room temperature, about 30 minutes. Meanwhile, put the reserved 1-cup marinade in a small saucepan and simmer until it has thickened to a glaze-like consistency, 8-10 minutes; set glaze aside.
- Preheat a gas or charcoal grill to medium-high heat.
- Lightly brush the grates with vegetable oil. Shake any excess marinade off the chicken and arrange on the grill without crowding. Grill, flipping the thighs halfway through, until cooked through, about 15 minutes.
- Keep an eye out on the temperature; if the grill is too hot, the outside of the thighs will burn before the inside is done. Transfer the chicken to a platter and brush very lightly with the glaze. The glaze can also be served on the side as a dipping sauce, along with the Doenjang Mayonnaise.
In a small bowl, whisk together the mayonnaise and soybean paste until smooth. Cover and store in the refrigerator if not using immediately.
Grilled Corn On The Cob:
- Preheat a gas or charcoal grill to medium.
- In a small bowl, whisk together the butter and soybean paste until smooth.
- Stir in the scallion and set aside.
- Lightly brush the grill grates with oil.
- Grill the corn, turning occasionally, until charred in spots, about 10 minutes.
- Transfer the corn to a platter and slather with the doenjang butter, or serve the butter on the side.
- Serve immediately.
Sweet and Spicy Summer Chicken with Peach Salsa
Recipe Courtesy Nealy Fischer -- TheFlexibleChef.com
Serving size: 6-8
- 1 cup BBQ sauce
- 15 garlic cloves
- ¼ cup bourbon
- ¼ cup tomato paste
- 2 Tablespoons maple syrup
- 2 tablespoons sriracha sauce
- 2 tablespoons olive oil
- 1 tablespoon mustard
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp chipotle chili powder
- 1 ½ tsp salt
- Pepper, to taste
- 8-12 chicken thighs, bone in
- Salt and pepper, to taste
- 2 firm peaches, diced
- ¼ cup diced red onion
- 1 small jalapeño, seeds removed and diced
- 1 clove garlic, minced
- ¼ cup mint, rough chopped
- 1-inch piece ginger, peeled and grated
- 1/2 teaspoon cumin
- Juice and zest of 1 lime
- Drizzle of olive oil
- In a blender, combine all marinade ingredients. Set aside.
- Generously season chicken with salt and pepper.
- Place chicken in a large Ziploc bag and add marinade. Refrigerate for at least 2 hours, or up to 1 day. The longer, the better!
- Preheat oven broiler to HIGH.
- Transfer marinated chicken from bag to large baking pan and broil for 15 minutes. Remove, flip chicken over and continue to broil for another 10 minutes. Time will depend on your oven and the size of your chicken so watch carefully and remove when edges are charred and chicken is cooked through.
- While chicken cooks, toss together salsa ingredients.
- Once chicken is fully cooked, serve with salsa and devour!
Note: This is great on an outdoor grill or smoker!